Butternut Squash Soup with Crispy Kale
Roasted Butternut Squash Soup
Who doesn’t love a comforting bowl of butternut squash soup — especially when the weather turns crisper and you have so many seasonal ingredients available. This soup is one I’m sure you’ll enjoy just as much as I do. It’s made with a few simple ingredients including butternut squash, onions, vegetable stock and chilli. The squash has been roasted which makes a big difference in the overall flavour of the soup. Top with seasoned crispy kale and a swirl of dairy-free cream.
Roasted Squash makes all the difference
For this soup it’s important to roast your butternut squash in a generous drizzle of olive oil, toss it in salt and pepper then bake in the oven. You want the squash to be tender and starting to turn golden on the edges. By roasting the squash before adding it to the soup brings out so much more flavour and gives a smoother, rich consistency.
Salt & Pepper Crispy Kale
It’s not necessary to finish the soup with some crispy kale but it does make it all that more tasty. Rub your olive oil into the kale leaves then season with sea salt & black pepper. Bake in a preheated oven at 180C, for just 5-10 minutes. Keep an eye on it though, the leaves char quickly, stir a couple of times if the edges are cooking too fast. I sometimes like to add a pinch or two of brown sugar, this gives the kale an umami flavour and tastes like Chinese style seaweed.
Spiced Butternut Squash Soup
Ingredients
- 1kg Butternut squash Peel, de-seed and chop roughly
- 2 tbsp Olive oil
- 200g Onion Roughly chopped
- 1 tsp Chilli flakes
- 900ml Vegetable stock
- 3 Cloves of garlic Thinly sliced
- 100g Kale
- Salt and pepper
Instructions
- Preheat the oven to 180°C and toss the chopped squash in 1 tbsp olive oil, the chilli flakes and season. Roast for 30 minutes turning half way.
- Meanwhile, fry the onions in 1 tsp olive oil until soft, add the garlic, and cover on a low heat for 5 minutes.
- Once the squash is tender, pour everything including the sautéed onions and garlic, stock, and squash into your food processor and blend until smooth. You may want to reserve some stock if your blender isn’t big enough, then add it once back in the saucepan.
- Transfer everything back to the saucepan and gently heat, adding any reserved stock until you have your desired consistency.
- To prepare the crispy kale, rub 1 tsp olive oil, salt and pepper into the kale leaves and pop in the oven for 10 minutes until crispy.
- Serve your soup with the crispy kale, a chunk of bread and a little black pepper. I drizzled a little dairy-free cream on mine, but this is optional.
You can find more tasty food ideas on my blog. Or why not take a look at my Sweet Potato Soup with Lime & Chilli Soup for some Winter recipe inspiration. You can also take check out my Instagram too where you can keep up to date with recipes I make.